Go Back
Buffalo Chicken Cheesesteak Recipe
Ash Tyrrell

Buffalo Chicken Cheesesteak Recipe

I’ve always been a huge fan of combining my favorite foods, and this recipe is a perfect example of that. When I first made this Buffalo Chicken Cheesesteak, I knew it was a winner. It combines the spicy kick of buffalo sauce with the savory, cheesy goodness of a classic cheesesteak.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 2 tablespoon unsalted butter - This adds richness and helps to perfectly caramelize the onions.
  • ½ sweet onion thinly sliced - A sweet onion offers a milder, slightly sweet flavor that complements the spicy buffalo sauce without overpowering it.
  • 1 lb boneless skinless chicken thighs, thinly sliced - Thighs are more tender and flavorful than breasts, making them ideal for a juicy cheesesteak.
  • Salt and black pepper to taste - Essential seasonings to enhance all the other flavors in the dish.
  • ½ cup buffalo sauce - Use your favorite store-bought brand for convenience or make your own for a custom heat level.
  • 4 slices provolone cheese - Provolone offers a smooth mild flavor and melts beautifully over the chicken.
  • 2 hoagie rolls - A good quality roll that is soft on the inside with a slightly firm crust is crucial to hold all the fillings.
  • Blue cheese dressing - The classic pairing for buffalo sauce adding a creamy, tangy element.

Method
 

  1. First, preheat your oven to 350°F (175°C) so it’s ready for toasting the sandwiches. In a large skillet over medium-high heat, melt the butter. Add the thinly sliced onions and cook them for about 4-5 minutes, stirring occasionally until they soften and start to brown.
  2. Add the thinly sliced chicken to the skillet with the onions. Season generously with salt and pepper. Continue to cook, stirring frequently, for another 4-5 minutes, or until the chicken is fully cooked through and no longer pink.
  3. Once the chicken is cooked, pour the buffalo sauce into the skillet. Stir everything together until the chicken and onions are evenly coated in the sauce. Let it simmer for a minute to allow the flavors to meld together.
  4. Slice your hoagie rolls open, but not all the way through. Place two slices of provolone cheese on each roll, then pile the buffalo chicken mixture on top of the cheese. Wrap each sandwich tightly in aluminum foil and place them on a baking sheet. Bake for 5 minutes, just until the bread is warm and the cheese is perfectly melted and gooey.

Notes

  • I can't stress this enough: placing the chicken in the freezer for about 30 minutes before slicing is a game-changer. It firms up the meat, allowing you to get those super-thin, shave-like slices that are the hallmark of a great cheesesteak.
  • I always toast the inside of the hoagie rolls in the skillet for a minute before adding the cheese and fillings. This creates a slight barrier that helps prevent the bread from getting soggy from the sauce.
  • Don't be shy with the cheese. I sometimes add a sprinkle of blue cheese crumbles along with the provolone for an extra pop of tangy flavor that really complements the buffalo sauce.